Beer pickled onions
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This beer pickled onions recipe from Paul Foster makes a delicious, tart side course, perfect for serving with fish. The pickled flavour will improve over 48 hours and any leftovers can be stored in a sterilised jar in the fridge for up to 3 weeks.
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Ingredients
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- 4 large onions
- 1000ml of bitter beer
- 500ml of white wine vinegar
- 200g of Demerara sugar
- 4 tbsp of honey
- 20 juniper berries
- 8 sprigs of fresh thyme
Method
1
Peel the onions and cut into quarters. Break each quarter down into petals by separating the individual layers
2
Combine the beer, vinegar, sugar, honey, juniper and thyme in a small pan and bring to the boil. Add the onions and remove from the heat
- 1000ml of bitter beer
- 500ml of white wine vinegar
- 200g of Demerara sugar
- 4 tbsp of honey
- 20 juniper berries
- 8 sprigs of fresh thyme
3
Cover tightly with cling film as this will allow the onions to steam and soften slightly in the liquid. Leave the onions to cool in the liquid before serving at room temperature
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Beer pickled onions
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© Great British Chefs 2019